Canning your own salsa can be an enjoyable activity to do with a daughter or friend, since there is a lot of mindless chopping to do. The amounts of the ingredients that add flavor can be altered according to personal taste. However, it is important to keep the ratio of tomatoes and vinegar/lime juice as per recipe because not enough acidity can cause the salsa to lose flavor or go bad. For this recipe you will need an extra large stock pot or divide the ingredients between two pots.
15 lbs Roma tomatoes
3 lg onions
6 - 8 sweet peppers in a variety of colors
6 - 10 jalapeno peppers, seeded, chopped fine
12 garlic cloves, crushed
2 - 10 oz cans tomato paste
2 cups vinegar
1 cup lime juice (bottled)
1/4 cup sugar
3 Tbsp salt
2 Tbsp paprika
2 Tbsp oregano
3 tsp cumin
1 can black beans
1-2 bunches cilantro, chopped
- Prepare 24 - 8 oz canning jars by washing and keeping warm in 225 F oven.
- Prepare lids according to package directions.
- Wash and chop tomatoes, adding to pot as you go.
- Finely chop onions and peppers, adding to pot.
- Add the rest of the ingredients and bring to boil on medium heat.
- Simmer for 15 minutes.
- Ladle into jars, using canning funnel, cover with lids and screw rings.
- Place into hot water bath in large canner, bring to boil and process for 20 minutes.
- Remove and allow to cool at room temp. Keep in cool storage.